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Low-Fat Christmas

_**Editor's note:** Pair this with Maricel Presilla's [Puerto RicanStyle _Ají Dulce_ Sauce (_Ajilimójili_)](/recipes/food/views/51203210)_ .
Boiled yuca is a small miracle. I can hardly think of another vegetable so transformed just by simple boiling. The impenetrable tuber, which starts out fibrous and as hard as the tusk of an elephant, becomes a creamy and supple vegetable. Boiled yuca is also the stuff with which many other preparations start, and you will come back to it time and again.
There is no single rule that will help you figure out how much time it will take to cook fresh yuca until fork-tender. A general estimate is 30 minutes, but it might take less time or much longer, depending on the type of yuca. Start testing the vegetable with a fork 15 minutes after the water comes to a boil and continue to test until you reach the desired texture. Usually I prefer to remove the central spindle after rather than before cooking. It takes some force to whack through it when you're cutting the raw yuca into chunks, but it is much easier to detach the spindle from cooked yuca. Serve the yuca with a sauce of your choice or with just a sprinkling of olive oil and some salt.

Serve these pillowy rolls along with the ham and set out small bowls of your favorite mustards. Double the recipe for a large crowd—or, if you want to forgo baking your own, brush store-bought rolls with the egg wash, sprinkle with the caraway salt, and warm them in the oven.

**The technique:** It's ridiculously simple: Cut the potatoes into wedges, toss with olive oil and ground cumin, then roast.
**The payoff:** The ideal ratio of crisp to creamy, since there's more surface area exposed in the oven when the sweet potatoes are cut into wedges.

**The technique:** High heat equals great flavor—roasting the new potatoes browns and crisps the skin, providing a little bit of crunch.
**The payoff:** Hearty potato taste and texture with only 25 minutes of prep.

**The technique:** Cooking veggies over moderate heat for a bit longer than you would for a typical sauté helps meld flavors while retaining texture.
**The payoff:** Side dishes cooked on the stovetop preserve precious oven space.

Set aside 1 1/2 cups beans for the [Kale and Bean Bruschetta](/recipes/food/views/361691) ; you'll also use the beans to make the [Kale and Cannellini Soup](/recipes/food/views/361709) later in the week.

A _bâtarde_ is a loaf of bread that is slightly thicker but shorter than a baguette. This version gets nice texture and flavor from cooked wild rice. Be sure to cook and cool the rice before making the bread.